5-Minute Copycat Boursin Cheese
Anyone else obsessed with boursin? Then you definitely need to make this homemade boursin cheese from scratch! It's ridiculously easy, uses basic ingredients, and goes with everything from crackers to veggies to wine. And, it only takes about 5 minutes of prep.
Ingredients
- 8 ounces full-fat cream cheese, softened (226 grams)
- 1/4 cup good-quality unsalted butter, softened (60 grams)
- 1/2 teaspoon garlic powder
- 2 teaspoons dried chives
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon white pepper
- 1/8 teaspoon fresh lemon juice
- Kosher salt, to taste
- Crackers, veggies, nuts, olives, etc. for serving
Equipment
- Food processor
- Stand mixer or hand mixer
- Plastic wrap
- 1 cup measuring cup
Instructions
- Add the softened cream cheese and unsalted butter to the bowl of a food processor. Whip the cream cheese and butter together, scraping down the sides of the bowl every once in a while, until the mixture is light and fluffy, 1-2 minutes. Alternatively, you can whip the butter and cream cheese with a stand mixer or hand mixer fitted with a whip attachment for 2-3 minutes.
- Then, add the garlic powder, chives, parsley, thyme, basil, marjoram, white pepper, lemon juice, and a good pinch of salt. Blend the mixture for another minute or so, until the mixture is well-combined. Taste and add more salt if needed.
- To get that signature cylinder shape, line a 1 cup measuring cup with plastic wrap. Using a rubber spatula, spoon the cheese mixture into the measuring cup, making sure to get into all the nooks and crannies so there are no gaps. Level off the top so it's flat. Wrap the top of the measuring cup with the sides of the plastic wrap. Refrigerate for at least 1 hour, until the cheese is solid and the flavors are melded.
- About 30 minutes before serving, use the sides of the plastic wrap to gently remove the cheese from the measuring cup. Place it on a platter flat-side down. Serve the cheese with crackers, veggies, nuts, olives, or any of your favorite dippers. Enjoy!
Notes
For a more traditional boursin flavor, you can use just chives and parsley. Just replace the thyme, basil, and marjoram with extra chives and/or parsley.
Softened cream cheese and butter is key for the right texture! If it's too cold, it'll be really hard to whip.
It's important to use a good-quality butter in this recipe. I promise, it makes all the difference. You can use salted or unsalted depending on what you have. If you use salted, leave out the Kosher salt or just add it to taste.
If you want to skip a step, you can definitely just serve the boursin in a serving bowl instead of shaping it in a measuring cup. It'll taste the same either way! Just make sure to refrigerate it for at least 1 hour so the flavors have time to meld.
I think this cheese has the best flavor and texture at room temperature. Just pull it out of the fridge about 30 minutes before serving.
This recipe can be made up to 1 week in advance. Wrap the boursin in plastic wrap, pop it in an airtight container, and refrigerate until you're ready to eat.
Serving: 1serving, Calories: 155kcal, Carbohydrates: 2g, Protein: 2g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 43mg, Sodium: 127mg, Potassium: 80mg, Fiber: 0.4g, Sugar: 1g, Vitamin C: 8mg, Calcium: 42mg, Iron: 0.4mg
Did you make this recipe?Tag @sundaytable.co on Instagram!